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Tortilla De Farine (grand ) - Old El Paso

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Tortilla De Farine (grand ) - Old El Paso

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Barcode: 0058300004983 (EAN / EAN-13) 058300004983 (UPC / UPC-A)

Brands: Old El Paso

Countries where sold: France

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Health

Ingredients

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    32 ingredients

    enriched wheat flour, water, palm oil shortening, glycerin, mono and diglycerides, salt, sodium aluminum phosphate, baking soda, potassium sorbate, fumaric acid, calcium propionate, wheat starch, amylase, xylanase. contains: wheat. nutriti valeu ingrédients : farine de blé enrichie, eau, shortening d'huile de palme, glycérine, mono - et diglycérides, sel, phosphate d'aluminium et de sodium, bicarbonate de sodium, sorbate de potassium, acide fumarique, propionate de calcium, amic de blé, amylase, xylanase. contient: blé per 1 to pour 1 calor fat/l satu tra carbo fibr protel chole sodiu
    Allergens: Gluten

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    Source: Wikipedia

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: Palm-oil-shortening, Nutriti-valeu-ingredients, Farine-de-ble-enrichie, Eau, Shortening-d-huile-de-palme, Monoet-diglycerides, Sel, Phosphate-d-aluminium-et-de-sodium, Bicarbonate-de-sodium, Sorbate-de-potassium, Acide-fumarique, Propionate-de-calcium, Amic-de-ble, Contient, Ble-per-1-to-pour-1-calor-fat, L-satu-tra-carbo-fibr-protel-chole-sodiu

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Palm-oil-shortening, Nutriti-valeu-ingredients, Farine-de-ble-enrichie, Eau, Shortening-d-huile-de-palme, Monoet-diglycerides, Sel, Phosphate-d-aluminium-et-de-sodium, Bicarbonate-de-sodium, Sorbate-de-potassium, Acide-fumarique, Propionate-de-calcium, Amic-de-ble, Contient, Ble-per-1-to-pour-1-calor-fat, L-satu-tra-carbo-fibr-protel-chole-sodiu

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: enriched wheat flour, water, palm oil shortening, glycerin, mono- and diglycerides, salt, sodium aluminum phosphate, baking soda, potassium sorbate, fumaric acid, calcium propionate, wheat starch, amylase, xylanase, nutriti valeu ingrédients (farine de blé enrichie), eau, shortening d'huile de palme, glycérine, monoet diglycérides, sel, phosphate d'aluminium et de sodium, bicarbonate de sodium, sorbate de potassium, acide fumarique, propionate de calcium, amic de blé, amylase, xylanase, contient (blé per 1 to pour 1 calor fat, l satu tra carbo fibr protel chole sodiu)
    1. enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.44827586206897 - percent_max: 100
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. palm oil shortening -> en:palm-oil-shortening - percent_min: 0 - percent_max: 33.3333333333333
    4. glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 20
    6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.29
    7. sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29
    8. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29
    9. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29
    10. fumaric acid -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29
    11. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29
    12. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.29
    13. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29
    14. xylanase -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.29
    15. nutriti valeu ingrédients -> en:nutriti-valeu-ingredients - percent_min: 0 - percent_max: 0.29
      1. farine de blé enrichie -> en:farine-de-ble-enrichie - percent_min: 0 - percent_max: 0.29
    16. eau -> en:eau - percent_min: 0 - percent_max: 0.29
    17. shortening d'huile de palme -> en:shortening-d-huile-de-palme - percent_min: 0 - percent_max: 0.29
    18. glycérine -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.29
    19. monoet diglycérides -> en:monoet-diglycerides - percent_min: 0 - percent_max: 0.29
    20. sel -> en:sel - percent_min: 0 - percent_max: 0.29
    21. phosphate d'aluminium et de sodium -> en:phosphate-d-aluminium-et-de-sodium - percent_min: 0 - percent_max: 0.29
    22. bicarbonate de sodium -> en:bicarbonate-de-sodium - percent_min: 0 - percent_max: 0.29
    23. sorbate de potassium -> en:sorbate-de-potassium - percent_min: 0 - percent_max: 0.29
    24. acide fumarique -> en:acide-fumarique - percent_min: 0 - percent_max: 0.29
    25. propionate de calcium -> en:propionate-de-calcium - percent_min: 0 - percent_max: 0.29
    26. amic de blé -> en:amic-de-ble - percent_min: 0 - percent_max: 0.29
    27. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29
    28. xylanase -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.29
    29. contient -> en:contient - percent_min: 0 - percent_max: 0.29
      1. blé per 1 to pour 1 calor fat -> en:ble-per-1-to-pour-1-calor-fat - percent_min: 0 - percent_max: 0.29
      2. l satu tra carbo fibr protel chole sodiu -> en:l-satu-tra-carbo-fibr-protel-chole-sodiu - percent_min: 0 - percent_max: 0.145

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 544 kj
    (130 kcal)
    Fat 4 g
    Saturated fat 1.5 g
    Carbohydrates 22 g
    Sugars 1 g
    Fiber ?
    Proteins 3 g
    Salt 0.29 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by autorotate-bot, itsjustruby, openfoodfacts-contributors, yuka.WlkxZUY2a2d0L1Vvc00wU3dDdk0vZUlwMTdtVGVqMmFDUFFWSWc9PQ.

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